Crispy Potato Phoenix-Tail Shrimp
Crispy Potato Butterfly Shrimp
Peel medium shrimp, leaving tails intact. Score the underside of each shrimp, then chill in the refrigerator. Dredge evenly in mashed potato, egg wash, and cornstarch, then deep-fry until golden brown.
Ingredients
Medium shrimp (remove head and shell (keep the tail shell on), devein, make a slit on the belly)
12
Potato (boiled and mashed)
650 g
Egg (for egg wash)
1
Cornstarch
1/2 cup
Butter
30 g
Salt
1/2 tbsp
Cornstarch
2 tbsp
Chopped cilantro
1 tbsp
Instructions
1
Step ①
After the potatoes are boiled, mash them and mix well with the seasonings.
2
Step ②
Remove the heads, shells (keep the tail shells on), and veins of the shrimp. Make a light cut along the belly, then refrigerate for 60 minutes.
3
Step ③
Coat the shrimp heads with the potato mash, then brush with egg wash and cornstarch.
4
Step ④
Deep-fry the shrimp until golden brown.
